Drizzle this sweet, spicy vinaigrette over our Pork Tenderloin with Molasses Glaze and Couscous.
- Yield: Makes 1 cup
Photography: James Merrell
Source: Martha Stewart Living, March 1998
- 2 serrano or jalapeno peppers, seeded and deveined
- 6 tablespoons red-wine vinegar
- 1 tablespoon honey
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 9 tablespoons extra-virgin olive oil
Mince the serrano peppers. Combine half of the minced pepper, vinegar, honey, salt, and black pepper in a blender. Process until serrano pepper has been fully blended. With machine running, add olive oil until combined and mixture is thick. Use the remaining minced serrano pepper as a garnish.